Dataciencia

Colección SciELO Chile

Impact of insulator shape, flow rate and electrical parameters on inactivation of E. coli using a continuous co-linear PEF system

Indexado

WoS	WOS:000288471700002
Scopus	SCOPUS_ID:79951675682

DOI

10.1016/J.IFSET.2010.11.007

Año

2011

Tipo

artículo de investigación

Citas Totales

Autores Afiliación Chile

Instituciones Chile

% Participación
Internacional

Autores
Afiliación Extranjera

Instituciones
Extranjeras

Abstract

Industrial relevance: PEF as a non-thermal pasteurization technology requires an accurately defined treatment intensity in terms of electric field strength and treatment time. The microbial inactivation depends on the various interdependencies of different treatment parameters such as electric field strength distribution, flow velocity profile, pulse energy, pulse frequency and electrical conductivity. The presented investigation contributes to the understanding of these parameters for further successful industrial implementation of the PEF technology, such as, the proper selection of insulator shape, electric field strength and estimation of treatment time. (C) 2010 Elsevier Ltd. All rights reserved.

Revista

Revista	ISSN
Innovative Food Science & Emerging Technologies	1466-8564

Métricas Externas

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Disciplinas de Investigación

WOS
Food Science & Technology

Scopus
Chemistry (All)
Industrial And Manufacturing Engineering
Food Science

SciELO
Sin Disciplinas

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Publicaciones WoS (Ediciones: ISSHP, ISTP, AHCI, SSCI, SCI), Scopus, SciELO Chile.

Colaboración Institucional

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Autores - Afiliación

Ord.	Autor	Género	Institución - País
1	MENESES-VILLALOBOS, NICOLAS	Hombre	Universidad Austral de Chile - Chile Berlin Univ Technol - Alemania Technical University of Berlin - Alemania Technische Universität Berlin - Alemania
2	Jaeger, Henry	Hombre	Berlin Univ Technol - Alemania Technical University of Berlin - Alemania Technische Universität Berlin - Alemania
3	Moritz, Jeldrik	-	Hamburg Univ Technol - Alemania Berlin Univ Technol - Alemania Technical University of Berlin - Alemania Hamburg University of Technology - Alemania Technische Universität Berlin - Alemania
4	Knorr, Dietrich	Hombre	Berlin Univ Technol - Alemania Technical University of Berlin - Alemania Technische Universität Berlin - Alemania

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Financiamiento

Fuente
Deutscher Akademischer Austauschdienst
Commission of the European Communities
DAAD (German Academic Exchange Service)
German Ministry of Economics and Technology (via AiF)
FEI (Forschungskreis der Ernahrungsindustrie e.V., Bonn)
German Ministry of Economics and Technology
Forschungskreis der ErnÃ¤hrungsindustrie
Forschungskreis der Ernährungsindustrie

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Agradecimientos

Agradecimiento
This research project was supported by the German Ministry of Economics and Technology (via AiF) and the FEI (Forschungskreis der Ernahrungsindustrie e.V., Bonn), Project AiF 15610 N and by the Commission of the European Communities, Framework 6, Priority 5 'Food Quality and Safety', Integrated Project NovelQ FP6-CT-2006-015710. Nicolas Meneses gratefully acknowledges the financial support from DAAD (German Academic Exchange Service).
This research project was supported by the German Ministry of Economics and Technology (via AiF) and the FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn) , Project AiF 15610 N and by the Commission of the European Communities, Framework 6, Priority 5 ‘Food Quality and Safety’ , Integrated Project NovelQ FP6-CT-2006-015710. Nicolas Meneses gratefully acknowledges the financial support from DAAD (German Academic Exchange Service) .

Agradecimiento

This research project was supported by the German Ministry of Economics and Technology (via AiF) and the FEI (Forschungskreis der Ernahrungsindustrie e.V., Bonn), Project AiF 15610 N and by the Commission of the European Communities, Framework 6, Priority 5 'Food Quality and Safety', Integrated Project NovelQ FP6-CT-2006-015710. Nicolas Meneses gratefully acknowledges the financial support from DAAD (German Academic Exchange Service).

This research project was supported by the German Ministry of Economics and Technology (via AiF) and the FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn) , Project AiF 15610 N and by the Commission of the European Communities, Framework 6, Priority 5 ‘Food Quality and Safety’ , Integrated Project NovelQ FP6-CT-2006-015710. Nicolas Meneses gratefully acknowledges the financial support from DAAD (German Academic Exchange Service) .